Cut off the top and bottom 1/2 inch of the butternut squash. Then, use a vegetable peeler to peel the entire squash. Afterwards, proceed to cut it in half vertically, and scoop out the seeds. Dice into bite-sized pieces - you will need around 1/2 a butternut squash, or 2 cups, for this recipe.
1/2 large butternut squash, 1 tbsp olive oil
Preheat the oven to 350 degrees F/180 degrees C and line a baking tray with parchment paper. Transfer the cubed butternut squash to the tray and drizzle with the olive oil. Bake in the preheated oven for 25-30 minutes, until tender and golden.
Meanwhile, melt the vegan butter in a flat-bottomed pan over a medium heat. Add the onion and garlic and cook for 2-3 minutes, before adding the cumin and garlic powder and cooking for 2 more minutes.
1 tbsp olive oil, 1 large onion, 2 cloves garlic, 1 tsp cumin, 1 tsp garlic powder
Add the arborio rice and allow to cook for around 3 minutes to brown the rice slightly. Then, start pouring in the vegetable stock around 1/2 cup at a time, stirring continuously until it fully absorbs before adding more stock. The whole process should take around 20 minutes.
1 1/2 cups Arborio rice, 5 cups vegetable stock
Once you have used up all the vegetable stock minus 1 cup, add the turmeric, soy sauce, nutritional yeast, apple cider vinegar, vegan cheese, asparagus, the roasted butternut squash and the rest of the stock. Continue stirring for another 5 minutes, until the asparagus is bright green.
1 tsp turmeric, 2 tbsp soy sauce, 3 tbsp nutritional yeast, 2 tbsp apple cider vinegar, 1/2 cup vegan cheese, 2 cups asparagus
At the last minute, stir in the the spinach and lemon juice. Season to taste with black pepper and serve.
3 cups spinach leaves, 1 lemon, 1/2 tsp black pepper